Busecca

Tripe Soup

2 lbs. tripe, the curly part (foiolo)
2 celery stalks
4 tbs. lard
3 sage leaves
2 tbs. butter
1 qt. vegetable broth
2 onions
6 slices bread
1 carrot
3 tbs. grated Parmigiano

Cut the tripe and into thin julienne. Sauté onion and sage with lard and butter in a pot. When the onions are wilted (not brown), add the tripe. Sauté for 5 mins. And then add the chopped carrot and celery. Add the vegetable broth and cook for 3-4 hours or until the tripe is cooked. Place a slice of bread into a rimmed soup plate and pour over the soup.

Serve grated Parmigiano on the side and offer freshly ground pepper.

Note: In other versions it is possible to add sliced potatoes and beans (fagioli bianchi di Spagna would be preferable). Beans are best when cooked separately then and added to the soup.